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El presente estudio tuvo como objetivo evaluar posibles variaciones en la composición química y la actividad antimicrobiana de los aceites esenciales de hojas de Piper marginatum obtenidos por hidrodestilación con pH4, pH7 y pH10. La comparación indicó que los perfiles químicos de los tres aceites eran diferentes. Se observó una reducción de los principales fenilpropanoides, Z-Asarona, dilapiol y E-asarona, en las muestras pH4-EO y pH10-EO comparadas con la muestra pH7-EO. Los sesquiterpenos macrocarpeno (10,8 %), viridiflorene (9,1 %), cariofileno (7,7 %) y E-nerolidol (6,5 %) fueron los principales compuestos detectados en la muestra pH10-EO. El compuesto α-santonina (36,1 %) fue el componente principal del aceite esencial obtenido con pH 4. La actividad antimicrobiana de los aceites esenciales también mostró variaciones en los valores de la concentración mínima inhibitoria (CMI). El aceite obtenido con pH4 exhibió una fuerte actividad, con una CMI de 78,1 µg/ml tanto para Escherichia coli como para Candida utilis. El estudio mostró la influencia del pH del agua en la composición química de los aceites esenciales obtenidos por hidrodestilación y la importancia del pH del agua como un parámetro que debe especificarse en los estudios que utilizan el método de hidrodestilación.
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